Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.)
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of the Date Paste (DP)
2.2. Preparation of Annatto Extract (AE)
2.3. Manufacturing of Spreadable Type Pork Liver Pâtés
2.4. Pâté Chemical Composition
2.5. pH and Water Activity (aw)
2.6. Colour Determinations
2.7. Emulsion Stability and Texture Analysis
2.8. Sensory Evaluation of Pâtés
2.9. Statistical Analysis
3. Results and Discussion
3.1. General Composition of Pâtés
3.2. pH and aw of Pâtés
3.3. Colour Characteristics of Pâtés
3.4. Emulsion Stability
3.5. Texture Profile Analysis
3.6. Sensory Properties
4. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Parameters | Control | DP-2.5 | DP-7.5 | AE | DP-2.5+AE | DP-7.5+AE |
---|---|---|---|---|---|---|
Moisture (%) | 40.11 ± 0.89 a | 42.37 ± 0.66 ab | 43.79 ± 0.38 b | 39.80 ± 0.79 a | 42.01 ± 0.99 ab | 42.69 ± 0.36 ab |
Fat (%) | 38.05 ± 0.70 b | 36.81 ± 0.27 ab | 34.27 ± 0.64 a | 38.40 ± 0.61 b | 35.81 ± 0.70 ab | 34.83 ± 0.14 a |
Protein (%) | 14.54 ± 0.07 bc | 13.47 ± 0.04 ab | 12.87 ± 0.04 a | 15.07 ± 0.30 c | 14.12 ± 0.29 bc | 13.84 ± 0.41 ab |
Ash (%) | 2.06 ± 0.04 a | 2.07 ± 0.03 a | 2.13 ± 0.06 a | 2.14 ± 0.06 a | 2.15 ± 0.08 a | 2.17 ± 0.04 a |
Fibre (%) | 0.67 ± 0.03 a | 0.88 ± 0.04 b | 1.38 ± 0.03 c | 0.67 ± 0.04 a | 0.87 ± 0.04 b | 1.39 ± 0.04 c |
Nitrite (mg/kg) | 26.12 ± 0.54 bc | 25.21 ± 0.31 b | 23.54 ± 0.10 a | 27.39 ± 0.16 c | 27.14 ± 0.05 c | 25.18 ± 0.09 b |
Iron (µg/g) | 40.05 ± 1.59 b | 36.54 ± 0.03 a | 34.86 ± 0.45 a | 44.60 ± 0.54 d | 43.71 ± 0.36 dc | 42.22 ± 1.61 c |
Parameters | Control | DP-2.5 | DP-7.5 | AE | DP-2.5+AE | DP-7.5+AE |
---|---|---|---|---|---|---|
pH | 6.47 ± 0.01 b | 6.43 ± 0.01 b | 6.39 ± 0.01 a | 6.51 ± 0.01 bc | 6.50 ± 0.01 bc | 6.50 ± 0.01 bc |
aw | 0.927 ± 0.001 a | 0.931 ± 0.001 b | 0.931 ± 0.001 b | 0.931 ± 0.001 b | 0.938 ± 0.001 c | 0.938 ± 0.001 c |
L* | 57.3 ± 0.2 b | 55.3 ± 0.2 a | 57.2 ± 0.4 b | 55.0 ± 0.4 a | 54.4 ± 0.2 a | 54.5 ± 0.1 a |
a* | 8.6 ± 0.1 c | 7.6 ± 0.1 b | 6.8 ± 0.2 a | 10.2 ± 0.2 d | 9.8 ± 0.1 d | 8.4 ± 0.1 c |
b* | 11.2 ± 0.2 a | 12.5 ± 0.1 b | 11.9 ± 0.1 b | 13.5 ± 0.2 c | 13.9 ± 0.2 c | 13.9 ± 0.2 c |
C* | 14.1 ± 0.2 ab | 14.6 ± 0.1 b | 13.7 ± 0.2 a | 16.9 ± 0.1 d | 17.0 ± 0.2 d | 16.3 ± 0.2 c |
h° | 52.6 ± 0.4 a | 58.7 ± 0.4 c | 60.4 ± 0.7 c | 52.9 ± 0.7 ab | 54.9 ± 0.3 b | 59.1 ± 0.2 c |
∆E | 0 a | 2.6 ± 0.2 b | 2.3 ± 0.2 b | 3.7 ± 0.3 c | 4.1 ± 0.2 c | 3.9 ± 0.2 c |
Parameters | Control | DP-2.5 | DP-7.5 | AE | DP-2.5+AE | DP-7.5+AE |
---|---|---|---|---|---|---|
% TEF (4 °C) | 1.8 ± 0.1 b | 0.6 ± 0.1 a | 1.3 ± 0.1 b | 3.7 ± 0.2 c | 3.5 ± 0.3 c | 3.4 ± 0.7 c |
% TEF (25 °C) | 7.4 ± 0.3 c | 1.6 ± 0.1 a | 1.9 ± 0.1 a | 6.2 ± 0.6 c | 5.9 ± 0.3 bc | 4.3 ± 0.1 b |
Hardness (g) | 3297 ± 114 b | 2404 ± 149 a | 2209 ± 150 a | 3609 ± 155 b | 2654 ± 128 a | 2530 ± 131 a |
Springiness (mm) | 5.77 ± 0.07 a | 6.09 ± 0.06 bc | 6.09 ± 0.08 bc | 5.82 ± 0.05 ab | 5.74 ± 0.09 a | 6.12 ± 0.03 c |
Cohesiveness | 0.23 ± 0.01 a | 0.23 ± 0.01 a | 0.31 ± 0.02 b | 0.22 ± 0.00 a | 0.22 ± 0.00 a | 0.24 ± 0.01 a |
Gumminess (g) | 750.1 ± 19.5 bc | 555.0 ± 30.2 a | 690.7 ± 70.0 abc | 798.1 ± 26.9 c | 575.7 ± 33.1 ab | 605.9 ± 33.0 ab |
Resilience | 0.15 ± 0.01 a | 0.18 ± 0.01 bc | 0.21 ± 0.01 c | 0.16 ± 0.00 ab | 0.15 ± 0.00 a | 0.17 ± 0.00 ab |
Parameter | Control | DP-2.5 | DP-7.5 | AE | DP-2.5+AE | DP-7.5+AE |
---|---|---|---|---|---|---|
Colour (Light-Dark) | 5.9 ± 0.3 bc | 4.8 ± 0.3 ab | 4.2 ± 0.2 a | 6.1 ± 0.4 c | 5.7 ± 0.3 bc | 5.4 ± 0.3 abc |
Aroma (Low-High) | 5.4 ± 0.4 | 6.3 ± 0.4 | 5.8 ± 0.3 | 5.6 ± 0.4 | 6.2 ± 0.3 | 6.3 ± 0.2 |
Taste (Sweet-Salty) | 6.4 ± 0.3 bc | 5.9 ± 0.3 bc | 4.5 ± 0.3 a | 6.8 ± 0.3 c | 5.3 ± 0.3 ab | 4.7 ± 0.2 a |
Cohesiveness (Low-High) | 5.3 ± 0.3 | 4.8 ± 0.3 | 4.6 ± 0.2 | 5.4 ± 0.4 | 5.2 ± 0.3 | 5.4 ± 0.3 |
Hardness (Soft-Hard) | 5.3 ± 0.2 ab | 4.5 ± 0.3 ab | 4.2 ± 0.3 a | 5.9 ± 0.3 b | 5.1 ± 0.4 ab | 4.5 ± 0.3 a |
Juiciness (Dry-Juicy) | 4.9 ± 0.3 a | 6.1 ± 0.3 ab | 5.9 ± 0.4 ab | 6.1 ± 0.3 ab | 6.2 ± 0.3 b | 6.5 ± 0.3 b |
Particle detection (Low-High) | 4.8 ± 0.3 a | 4.7 ± 0.4 a | 4.9 ± 0.4 a | 6.8 ± 0.3 b | 6.1 ± 0.5 ab | 5.3 ± 0.3 ab |
Overall preference | 6.1 ± 0.3 | 5.8 ± 0.4 | 5.5 ± 0.4 | 6.6 ± 0.4 | 6.0 ± 0.5 | 7.0 ± 0.3 |
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Martín-Sánchez, A.M.; Ciro-Gómez, G.; Vilella-Esplá, J.; Pérez-Álvarez, J.Á.; Sayas-Barberá, E. Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.). Foods 2017, 6, 94. https://doi.org/10.3390/foods6110094
Martín-Sánchez AM, Ciro-Gómez G, Vilella-Esplá J, Pérez-Álvarez JÁ, Sayas-Barberá E. Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.). Foods. 2017; 6(11):94. https://doi.org/10.3390/foods6110094
Chicago/Turabian StyleMartín-Sánchez, Ana María, Gelmy Ciro-Gómez, José Vilella-Esplá, José Ángel Pérez-Álvarez, and Estrella Sayas-Barberá. 2017. "Physicochemical and Sensory Characteristics of Spreadable Liver Pâtés with Annatto Extract (Bixa orellana L.) and Date Palm Co-Products (Phoenix dactylifera L.)" Foods 6, no. 11: 94. https://doi.org/10.3390/foods6110094